Panasonic SD-PT1002 - Page 59

EN59
Ingredients (for 12 pieces)
ӪInstant dry yeast used
΍
Ύ
Ώ
ΐ
Α
Δ
Ε
Η
*1 Make the dough according to the
process in P. EN56.
Bread dough
High-gluten flour 225
g
Low-gluten flour 55
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water 140
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
Butter (cut into 1 cm
cubes)
140
g
Egg (evenly mixed)
25
g
Croissant
Ӫ
Add in butter
΍ Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 - 60 minutes.
Prolong the refrigeration time when
the room temperature is high
Ύ Brush flour on butter, place them on the
plastic wrap, roll into a 20 × 20 cm
square and keep them in refrigerator for
15 - 30 minutes.
Ώ Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
ΐ Wrap the butter of Step Ύ with the
dough, cover it with the plastic wrap
and keep it in a refrigerator for 10 -
20minutes.
Α Tap and press the dough with the rolling
pin till the dough is thinner and roll it flat.
Β Fold up the dough three times, cover it
with a plastic wrap and keep in a
refrigerator for 10 - 20 minutes.
Γ Repeat steps Α and Β twice and keep
it in a refrigerator for 30 - 60 minutes.
Ӫ
Forming
Δ Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
Ε Hold one end of the dough and roll it up.
Ζ Face the closure downwards.
Ӫ
Fermentation
Η Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 - 60 minutes (till it rises to double size)
at the room temperature and coat with egg
liquids.
Ӫ
Baking
Θ Bake it in an oven preheated to 200 -
220˚C for approx. 10 minutes. Keep the
remaining dough in a refrigerator to avoid
excessive fermentation.
*
1
ӪNatural yeast used
*2 Make the dough according to the
process in P. EN54.
Bread dough
High-gluten flour 230
g
Low-gluten flour 50
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water 130
g
(mL)
Natural yeast (fermented) 25
g
(2 tbsp)
Butter (cut into 1 cm
cubes)
140
g
Egg (evenly mixed)
25
g
*
2
Doughnut
΍ Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 - 20 minutes.
Ύ Roll them into thin round shapes and press the dough with the doughnut mold.
Ώ Allow the dough to ferment for 20 - 30 minutes (till it rises to double its original size) at a temperature of 30 - 35 ˚C.
ΐ Deep-fry them at an oil temperature of 170 ˚C and sprinkle them with cinnamon and refined white sugar.
()
Dough
Various flavored bread